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desert vegan skip to main skip to sidebar desert vegan people who love animals don t eat them sunday january 4 2009 road trip sedona and the grand canyon jason and i had a very loose schedule for our road trip through arizona no real itinerary no plans no appointments except i had basically mapped out the whole vacation to include every vegan or veg friendly restaurant possible our first stop was green in tempe because of traffic delays we didn t end up having lunch until 4 p m and i choked down the chicken parm sandwich without even chewing it was my first time trying teese vegan cheese and it was wonderful great melty texture and it didn t taste like crayons as so many other vegan cheeses do no photo of the sandwich but here s what the place looked like on the inside we made it to sedona well after dark when most of the town rolls up the sidewalk my vegan choices appeared slim we ended up at dahl and diluca and i don t have enough good things to say about them the waiter was very kind in helping me make vegan selections from their menu and the chef came out of the kitchen to make certain everything was ok because i couldn t have butter with the bread they whipped up a little dip of herbs olive oil and garlic then i had a salad of baby mixed greens and nuts followed by a plate of angel hair pasta tossed with savory mushrooms and tomatoes lunch the next day came from d lish very vegetarian a sweet little place in downtown sedona the chef convinced me to try his special vegan pizza omelet well it wasn t quite pizza and it wasn t quite an omelet actually i m not sure what it was because it looked like a quesadilla and it tasted like a tofu scramble and it was piled with fresh dill and it came with a side of salsa it was one of the strangest flavor combinations i ve ever had but it was absolutely mouthwatering i was excited about dinner at oaxaca because all of their ads boasted vegetarian my disappointment began when i saw the handwritten sign on the door no chips today sorry for the inconvenience and then it continued when i scanned the menu and found only a couple vegan entrees a bean burrito and veggie fajitas the burrito was just ok nothing remarkable it made me sad because i know from experience that vegetarian mexican food can taste a lot fresher and more vibrant the best part of the meal was a slice of grilled cactus with a romesco sauce which actually hails from spain but what the hell made from almonds garlic olive oil and red peppers too bad the cactus was cold and slippery by the time it came to the table on the way to the grand canyon we stopped at macy s european coffee house and bakery in flagstaff a hip vegetarian cafe that seems to be owned by baha i people because there were pictures and quotes from baha u llah all over the place this place was awesome and i could have stayed there all day the coffee was robust and freshly roasted and i thoroughly enjoyed a heaping plate of vegan waffles with fresh fruit later a snowstorm at the grand canyon resulted in gorgeous photos but the roads were bad enough to keep us from bright angel lodge where i ve heard they have an awesome vegan black bean soup served in a sourdough bowl jason ventured out of the hotel to pick up a cheeseless pizza that was fairly bland but filled our tummies and then we headed for home posted by maggie at 7 42 am 5 comments saturday december 20 2008 sweet holiday treats happy holidays last night i went to a cookie party and brought these sparkly ginger cookies using a recipe from vegan with a vengeance the dough is made with extra ginger cinnamon and ground clove so it tastes exactly like a winter night in front of the fireplace for other holiday parties and gifts for the neighbors i made candy cane fudge the recipe is an adaptation of the five minute fudge in my sweet vegan check out the recipe here the fudge is completely non dairy but has a coconut milk base so it has a really intense rich flavor and don t worry haters you can t even taste the coconut in there i have a bunch of other food to post soon but i m about to leave for a wild west road trip to sedona the grand canyon the hoover dam and so on we re supposed to leave in an hour and i haven t showered or packed yet so the boyfriend is getting antsy much more vegan food when i return plus road trip food posted by maggie at 7 43 am 2 comments sunday november 16 2008 rosemary garlic crackers i never imagined it was possible to make crackers at home i guess i thought crackers were just something that always existed like god or trees or something well that all changed when i became inspired by julie hasson s wonderful everyday dish blog and i ve been making my own crackers ever since i tend to stick to her recipe since it s so easy and good but sometimes i go crazy and toss in some sundried tomatoes olive pieces or curry powder this recipe has especially come in handy since i ve been recovering from surgery i ve been sucking down soup like it s air and of course nothing goes with soup like hearty aromatic homemade crackers try them julie s rosemary garlic crackers 1 cup all purpose flour 1 cup white whole wheat or whole wheat pastry flour 2 tbsp nutritional yeast 1 tsp baking powder 2 tsp dried rosemary 1 tsp granulated garlic 3 4 tsp fine sea salt 1 4 tsp ground pepper optional but good 1 2 cup water 3 tbsp extra virgin olive oil coarse sea salt crystals optional 1 preheat oven to 400 f 2 in a bowl mix together the flours nutritional yeast flakes baking powder rosemary garlic salt and pepper add the water and oil stirring until dough comes together if dough is too dry to mix add another tablespoon of water or as needed divide dough in half 3 roll the dough out very thin if you have a small little rolling pin simply roll the dough right out in your pan transfer the dough to a silpat or parchment lined baking sheet score the dough into squares so that it s cut but not separated into pieces if desired sprinkle a little coarse salt over the tops of the crackers and lightly press into dough with the rolling pin repeat with second piece of dough 4 bake crackers in preheated oven for 15 minutes or until golden and crackers look crisp let crackers cool in pan before removing they will crisp up as they cool if crackers are still a little soft place bake in oven and bake for another five or so minutes until crisp copyright 2008 julie hasson as julie says in her blog once you go homemade you ll never go back posted by maggie at 2 08 pm 4 comments saturday november 15 2008 bone marrow donation success the bone marrow surgery went quickly and smoothly all i remember being wheeled into the operating room and staring at the big lights above me the rest is blackness suddenly i was shaken awake by some cute guy named cody he held my hand and talked to me about santa fe in the post op room the nurses kept trying to give me chicken broth or some kind of creamy soup but even though my lips were chapped and my throat was raw i summoned up enough energy to hiss coffee later when they insisted i consume something other than coffee i tried my best to explain that i m vegan i don t eat animal products and well who knows what i said i was on tons of painkillers luckily i brought my own food a package of imagine organic broccoli soup i was eventually allowed to order anything i wanted off the hospital menu which had a surprisingly good variety i got a peanut butter and jelly sandwich on wheat a cup of veggie soup and fresh fruit now i m at home minus 1 3 liters of bone marrow i m in pain but it s not unbearable i m trying to send all my good healing energy to the woman who needed this donation hopefully she s reaping the benefits of my super awesome marrow which was given with love the best part of recovery is that all my friends have been stopping by to bring me vegan goodies homemade potato leek soup by judi spicy hummus from maria soy ice cream from deborah native foods sandwiches from eileen and so much more i am one lucky girl i also prepared for the surgery by making a couple pots of soup ahead of time the chickpea noodle soup from veganomicon is the classic sick soup and i tore through that my first couple days of recovery now i m working on eating the roasted squash soup i froze last week i m calling it dog park soup because i invented it after a trip to the dog park with the new puppy here s what s in it olive oil one onion diced one roasted butternut squash cut into chunks one potato diced two medium carrots diced one granny smith apple cored peeled and diced two chipotles chopped finely or just one if you don t want a ton of heat one can black beans rinsed and drained big dash cumin cayenne to taste cinnamon to taste salt vegetable broth first i cooked the onion in the olive oil until softened i added a few cups of vegetable broth to the soup pot you can add more or less depending on how soupy you want it bring the broth to a boil then toss all the big stuff in together the black beans the squash carrots potato apple chipotles and let it boil for a while you ll know it s ready when the squash cooks down and almost melts into a creamy base now add the spices i added a big dash of cumin because everything tastes better with cumin i used just a teensy bit of cayenne for the kind of heat that sneaks up on you and even the tiniest bit of cinnamon will bring out the sweetness of the squash against the earthiness of the beans and potatoes don t forget salt posted by maggie at 8 09 am 2 comments monday november 3 2008 ironing things out long story short in about a week i m donating my bone marrow to a stranger all i know about the lady is that she s 59 years old and has leukemia a bone marrow transplant is her last hope for obvious reasons the bone marrow donor i e me needs to be extra healthy and so i had a day long physical at city of hope cancer center to make sure i m a good match for this woman four chest x rays a dozen vials of blood a long meeting with a transplant coordinator two health surveys two meetings with surgeons and one cup of pee later i was officially declared healthy all my levels of everything are precisely where they should be yay here s the thing though after the surgeons extract the bone marrow my hemoglobin will drop dramatically so much so that i ll probably need a blood transfusion that s why i ve been donating pints of blood the past couple weeks for my own transfusion weird huh and even though my iron levels are really good right now i need to have even more iron than usual before going into the surgery so what does this have to do with the beets in the picture plenty beets are super high in iron so are dark leafy greens combine the two and now you understand why i ve been eating beet salads every day for the past week i ve also been integrating other great sources of iron into my diet lentils tofu blackstrap molasses and lots and lots of beans keep your fingers crossed that everything goes well for the transplant next week i ve never had a surgery before so i m nervous but i m even more concerned about the lady who is receiving the marrow i really hope my donation will help her get better posted by maggie at 12 41 pm 5 comments pumpkin soup i had such high hopes for this pumpkin soup first i scooped out all the guts and saved the seeds to roast later of course i rubbed fresh sage and olive oil all over the inside then filled the pumpkin with a mixture of soy milk and veggie broth after it cooked the pumpkin flesh was soft enough that i could just stir and everything transformed into a thick and creamy soup and it tasted like baby food i m determined to make this work though i went to the pumpkin patch with abby and picked up three more pumpkins a big orange fatty a small white one and some squatty thing i m going to keep making pumpkin soup until i get it right suggestions are welcome by the way posted by maggie at 8 49 am 1 comment tortillas from scratch i screwed up i made homemade tortillas which were ridiculously quick and easy and now i ve ruined myself for good i can never have store bought tortillas again not even the good ones from the tortilleria at the mexican grocery never ever looky here you just make balls of soft dough roll them out into thin rounds and cook for a few seconds on each side and serve preferably with charo beans fresh tomatoes and olives try it at home here s the recipe posted by maggie at 8 33 am no comments older posts home subscribe to posts atom about me maggie palm springs california united states powered by frijoles view my complete profile blog archive 2009 1 january 1 road trip sedona and the grand canyon 2008 102 december 1 november 7 august 5 july 15 june 26 may 7 april 10 march 20 february 7 january 4